Mazza: Making Fruit-Based Beverages (e.g., Mazza or Frooti-like Drinks)

Step-by-Step Process of Making Fruit-Based Beverages (e.g., Mazza or Frooti-like Drinks):

1. Fruit Selection & Sourcing

• Ripe, high-quality fruits (e.g., mangoes, oranges) are selected based on sweetness, color, and texture.
• Fruits are inspected for spoilage and washed thoroughly to remove dirt and pesticides.

1. Preparation & Pulp Extraction

• Fruits are peeled, deseeded, and chopped (varies by fruit type).
• Pulp is extracted using industrial crushers or pulpers. Seeds and fibers are removed.
• The pulp is filtered to create a smooth consistency. Alternatively, concentrated juice may be used for longer shelf life.

1. Blending Ingredients

• The fruit pulp/juice is mixed with water (if diluted), sugar or sweeteners, and citric acid (for tartness).
• Additives like preservatives (e.g., sodium benzoate), stabilizers, and artificial flavors/colors may be added per the recipe.

1. Homogenization

• The mixture is passed through a homogenizer to ensure even distribution of pulp and prevent separation.

1. Pasteurization/UHT Treatment

• To extend shelf life and kill microbes, the liquid is heated:
  • Pasteurization: Heated to 75–85°C for 15–30 seconds.
  • UHT (Ultra-High Temperature): Heated to 135–150°C for 2–5 seconds (common for tetra packs).

1. Cooling

• The pasteurized liquid is rapidly cooled to room temperature to preserve flavor and nutrients.

1. Filling & Packaging

• Automated filling machines pour the beverage into sterilized bottles, cans, or tetra packs.
• Containers are sealed immediately to prevent contamination.

1. Labeling & Coding

• Labels with nutritional info, branding, and expiry dates are applied.
• Batch codes are printed for traceability.

1. Quality Control

• Samples are tested for pH, sweetness, microbial activity, and taste at every stage.
• Packaging integrity checks ensure no leaks or defects.

1. Storage & Distribution
   • Finished products are stored in temperature-controlled warehouses.
   • Distributed to retailers via refrigerated trucks (for chilled drinks) or ambient shipping (for UHT-treated packs).

Key Variations by Product Type:

• Carbonated Variants: Carbon dioxide is injected during blending for fizzy drinks.
• Fortified Drinks: Vitamins (e.g., Vitamin C) or minerals may be added.
• Natural vs. Artificial: Some brands use 100% natural pulp, while others include synthetic flavors.

This process ensures consistency, safety, and taste for commercial fruit beverages like Mazza or Frooti. Exact recipes and techniques may vary by brand.